Healthy and loaded with flavor! Just what this lazy Sunday needs.
Sunday dinners are always boring. I usually throw a frozen pizza in the oven or something simple like that. But I’m shaking things up today!
Baked salmon is probably one of my favorite things to eat with a little bit of rice, a nice garden salad and some wine.
This recipe is really easy to make and fast, you can pair salmon with just about anything (rice, potatoes, salad, you name it)!
Pictured below is the raw salmon and below that is the rosemary, lemon and garlic marinade. Pure heaven!
Let me know if you try this recipe and how it turned out! Tag #cookingwithyve on Instagram so I can see all your beautiful creations 🙂
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons lemon zest
- 1-1/2 teaspoons finely chopped fresh rosemary
- 1/4 teaspoon dried thyme
- 2 cloves garlic, minced
- 4 salmon fillets, skin removed
- Lemon wedges, for serving
- In a bowl, mix the olive oil, salt, pepper, lemon zest, rosemary, thyme and garlic. Add the salmon in and coat with the marinade. Refrigerate for at least 30 minutes.
- Preheat oven to 400F (205C)
- Place salmon on a tin foil lined baking sheet and drizzle the rest of the marinade over it. Bake for 10 minutes.
- Garnish with lemon wedges and serve
Happy Monday!! I hate Mondays as much as the next person and on top of that, I have a huge midterm to study for tomorrow and it’s very gloomy out. So I decided I need to get out of the Monday blues funk I’m in and also give myself a bit of a study break.
I decided that making sushi burritos was the only logical thing to help my Monday blues! This recipe only takes 15 minutes (minus cooking the rice). While the rice was cooking, I was studying still so my break did not technically start then. The prep work and everything else was a breeze after the rice was done.
My phone camera is probably the worst thing in this world but that’s ok. As you can (kind of) see, I used selection brand cider vinegar and just regular table salt. Nothing too fancy. The ingredients all together were really cheap and this makes for a great meal!
I also cut up too much cucumbers and carrots and did not use them all (well, I snacked on them while I made the sushi burrito).
The sushi rice is obviously very sticky but it’s not hard to work with at all as long as you keep dipping your fingers in the warm water. I layered the toppings on each other a little bit just so it was easier to wrap. The wrapping was probably the toughest part.
I felt such a sense of accomplishment after I made this! It looked so pretty and tasted soooooooooo good. I’m contemplating making another as I’m typing this up. It doesn’t take long to make also.
OMG…I just put more rice on the stove to boil after that last sentence.
Well… here’s the recipe!
1 nori sheet
1/4 cup cooked rice
1/4 cup cucumber
1/4 cup carrots
1 splash cider vinegar
1 teaspoon sugar
1 pinch salt
1 small bowl warm water
- Mix the rice, cider vinegar, sugar and salt (this makes sushi rice)
- Slice the avocado, cucumber and carrots thinly and set them aside
- Place nori sheet onto a sushi roller
- Spread the sushi rice on the nori sheet. Dip your fingers in warm water periodically for easier spreading. Leave a little bit of the seaweed on both ends free of any rice.
- Add toppings to one side of the nori sheet about an inch away from the bottom
- Roll the sheet. Apply a lot of pressure while doing this.